I love how food trends are cyclical: One year everything is all about yogurt, then it dies down, then it comes roaring back. And every time every acts like their recipes are new and exciting, when really they are a couple of years old (at least).

Recently, my mother-in-law posted a picture of a cake on my Facebook wall, saying what a cute idea she thought it was, and I laughed. I had the exact same cake at my bridal shower, four years ago. Two days later, I got my October copy of Good Housekeeping, and there in the fun, new recipes section was — you guessed it — that cake.

It felt so good to be ahead of the curve.

But I also think the universe must be trying to tell me something. It wants me to make this cake. I just might. It is cute, after all. But it will require me to purchase a bundt pan. I might go look at Goodwill for one (I recently scored two Wilton-shape pans there and a like-new George Foreman grill -- for $10!). I fear this recipe will be the only thing I ever use it for.

Pumpkin-Shaped Cake

Two packages spice cake mix

A can of pumpkin puree (not pie filling)

1 tablespoon corn syrup

1 1/2 cup powdered sugar

4 teaspoons milk

Red and yellow food coloring

1 ice cream cone

1/3 cup canned chocolate frosting (or you can make your own ...)

Edible candy leaves, or some green gum drop candy

Cake: Prepare the spice cake according to package directions, but use an equal amount of pumpkin puree instead of the oil. (Or, you can just use a chocolate cake, like in the picture. But the spice looks more pumpkiny, I think). Spray two Bundt pans (or make them one at a time) really good and put your mix in there. Bake as directed.

Glaze: Combine powdered sugar, corn syrup and milk until smooth. If consistency is too thick, add a titch more milk. Tint glaze orange using food coloring (follow box directions to get orange ... I think it’s one drop red, two drops yellow).

After cakes are cooled and removed from their pans, trim the bottom (flat side) of each cake so that they are nice and smooth (a serrated knife works for this). Spread the frosting thinly between the two cakes, keeping away from the edge so it doesn’t seep out). This will glue your cakes together. Place one cake, rounded side down, on serving plate. Position second cake, flat-side down, on top.

Drizzle glaze over cake. It doesn’t have to be perfect, just it looks pretty and is dripping down the sides. Invert an ice cream cone on the top to look like a pumpkin stem. You can use green decorating icing to make it look more stemmy, if you want, and make leaves.

Or, if you have gum drops, melt them gently in the microwave. When pliable, roll them out and cut leaf shapes or use a cookie-cutter to make leaves.

Accept praise from your friends over how cute and trendy this is.